06/23/16 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman talk about Lionfish these predators can kill off our local fish industry. For the first time they are being sold commercially at Whole Foods markets in Florida. Commercial sales are one way to curb the population. In studio interview with David Ventura, Whole Foods Florida Regional Seafood Coordinator and Yasmany Perez, Store Leader creating lionfish recipes.
Snapper Parmesan with Spinach Penne Pasta – also a good recipe for lionfish
Lionfish. These colorful fish have a voracious appetite and few predators. But boy are they predators. They can deplete our stock of native fish and kill off our fishing industry. Selling them commercially is one way to start to control them. Now whole foods markets throughout Florida is doing just that. David Ventura whole foods regional seafood coordinator talked about the fish and how and why they are selling it. Yasmany Perez, whole foods store team leader creates recipes for lionfish. It is streamed live (1:30 to 2 PM ET) and archived at www.wlrn.org. Here are the recipes for the dishes he brought to food news and views.
Fish Tacos by Yasmany Perez for Whole Foods Market
1# Lionfish – Diced ½”
Lime – Juiced, ½ Cup
1 Jalapeno – Seeded & Finely Chopped
Cilantro – Finely Chopped ¼ Cup
Salt & Pepper to Taste
Canola Oil – 2oz
Whisk lime juice, jalapeno, cilantro, salt and pepper together and pour over lionfish to marinate 15 – 20 minutes under refrigeration. Drain and discard liquid. Pre heat skillet and sear lionfish in canola oil until cooked through.
Wasabi Avocado by Yasmany Perez for Whole Foods Market
1 Avocado
Plain Greek Yogurt – ½ Cup
Wasabi (powdered or fresh) – 2 tbsp.
Lime Juice – 1 tsp
Salt to Taste
Blend wasabi in lime juice. Scoop avocado from shell and mash. Stir in remaining ingredients until smooth.
Toppings
White Cabbage – Finely Shredded
Heirloom Tomatoes – Seeded & Chopped ½”
Corn Tortillas
Grill or warm tortillas 20 seconds prior to serving.
Lionfish Ceviche
1# Lionfish – Diced ½”
Lime – Juiced, 1 ½ cup
Medium Onion – Diced, ½”
Tomatoes – 2, Chopped
Avocados – 2, Diced ½ “
Serrano Chilies – 2, Seeded & Finely Chopped
Cilantro – Finely Chopped, 1/3 cup
Extra Virgin Olive Oil – 2tbs
Orange – Juiced
Salt & Pepper to Taste
Marinate lionfish in stainless steel mixing bowl with lime juice & onion, covered under refrigeration four hours. Drain & discard liquid afterwards. Gently mix remaining ingredients in separate bowl, adding lionfish, chill and serve.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
